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Strawberry Truffle Brownies

A delightful mix of rich, fudgy brownies paired with a luscious strawberry truffle filling, perfect for family gatherings and winter evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter Melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
Strawberry Truffle Filling
  • 1 cup fresh strawberries, chopped
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract For filling
Topping
  • to taste Chocolate ganache For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a mixing bowl, melt the unsalted butter. Add granulated sugar and stir until combined. Mix in the eggs, one at a time, followed by the vanilla extract.
  3. In another bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Baking
  1. Pour the brownie batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until the edges begin to pull away from the sides of the dish.
Making the Truffle Filling
  1. While the brownies bake, beat the softened cream cheese with powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold in the chopped strawberries.
  2. Once the brownies are cooled, spread the strawberry truffle filling over the top.
Topping
  1. For an extra treat, pour a chocolate ganache over the truffle filling and let it set.
Serving
  1. Allow the brownies to chill in the refrigerator for an hour before slicing them into squares.

Notes

You can switch up the strawberries with other berries such as raspberries or blueberries. Keep an eye on baking time to avoid overbaking. Store in an airtight container in the fridge for up to a week, or freeze for up to three months.